Cabbage With Peking Cabbage And Millet - Recipe With Photo Step By Step

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Cabbage With Peking Cabbage And Millet - Recipe With Photo Step By Step
Cabbage With Peking Cabbage And Millet - Recipe With Photo Step By Step

Another option for field soup is cabbage soup.


Millet - 1/3 cup

Peking cabbage - 100 g

Potatoes - 80 g

Rabbit meat on the bone - 250 g

Onions - 30 g

Carrots - 30 g

Sunflower oil - 30 ml

Salt - 0.5 tsp

Spices to taste

Water - 800 ml

Parsley and dill - 7 g

  • 71 kcal
  • 1 h. 15 min.
  • 1 h. 15 min.

Photo of the finished dish

Step by step recipe with photo

Cabbage, or cabbage, is a dish from Ukrainian and Polish cuisines. This soup differed from the rest of the first courses by the addition of sauerkraut, and from the usual cabbage soup - by the presence of cereals in the soup, most often it was millet.

Now the cabbage has changed both in the composition of ingredients and in taste. Fresh cabbage is everywhere almost all year round; we often use Chinese cabbage. Why not cook cabbage with it?

The neck part of the rabbit acts as a meat base today - the meat is quite fatty, but light. You can make a soup dressing on the fat, or simply cut it off before serving. Instead of a rabbit, you can take chicken or any other meat - accordingly, the cooking time will increase depending on the meat product you take. You can cook lean cabbage, which is also very tasty.

Peking cabbage cooks quickly, so add it at the end of the boil. With Peking cabbage, it turns out to be more tender than with white cabbage, it is thinner and nobler in taste.

For the rest, cooking cabbage with Peking cabbage and millet is not much different from cooking ordinary soup.

Take the groceries on the list.

Rinse the meat, cover with water and bring to a boil.

Remove the foam and add the stalks of herbs, onions, carrots in large chunks (then you will need to remove it, this is not necessary, but this makes the broth richer).

Chop potatoes into large cubes, finely chop carrots and onions for dressing.

Add potatoes to broth and cook until soft.

Simmer vegetables in hot oil with a spoonful of broth.

Rinse millet groats well in several waters.

Remove the roots from the soup (brownish color comes from red onions and some dried herbs). Add millet and cook cabbage until millet is done.

Dice the Chinese cabbage.

Add tender Peking cabbage to almost ready-made soup, season with steamed vegetables. Salt.

Remove the meat, cut from the bones and add to the soup, heat it all together for five minutes at a very slow boil.

Finally, add finely chopped parsley and dill.

Cabbage with Peking cabbage and millet is ready!

Invite your family to dinner, you can serve sour cream if you wish.

Enjoy your meal!

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